Roast tomato sauce, three ways

Basic sauce:

2-3 packs of baby tomatoes, preferably plum
1 head of garlic, separated into unpeeled cloves
olive oil
black pepper
salt

For ALL VERSIONS, begin like this:

Heat the oven to 200 degrees. Line a roasting tin with foil or the floppy baking sheet, and sprinkle olive oil over it generously. Empty the tomatoes in, along with the unpeeled cloves of garlic, and roll them around so they're well coated. Season with salt and black pepper - not too much salt though - and stick them in the oven. They will take about 20 minutes but you MUST watch them or they'll burn. Give them a little roll or shake every so often.

While that is happening, pick one of the following recipe options.

Version 1 - Italian:

1 pack pancetta
1 large onion, sliced thinly
black olives, pitted and chopped finely
chili
basil

Sweat off the pancetta til the fat is rendered, and then add the onion and cook down. When the tomatoes look roasted, add them in with the olives, chili and basil, and squeeze all the squidgy roast garlic in, mashing them on the way. Let it cook down and voila.

Version 2 - Fakey Spanish

1 small pack chorizo
1 large onion, sliced thinly
black olives, pitted and chopped
finelysweet smoked paprika
lemon

As before, sweat off the chorizo til it's rendered, and add the onion and cook down. Add the tomatoes, paprika and olives and stir, and squeeze/mash all the roasted garlic before adding it to cook down.

Version 3 - Puttanesca

Anchovy fillets, drained and mashed
1 large onion, sliced thinly
black olives, pitted and chopped finely
chili

With this version you don't add the anchovy until everything else has combined. So, in a dab of butter or splash of oil, sweat off the onion. Add the tomatoes, and follow the same procedure with squeezing/mashing etc. Add the chili, olives and anchoves towards the end of cooking and stir well.